Nutmeg Pancake with Lemon-Spiked Berries
Cook Time 3 to 4 minutes
Prep Time 10 minutes
Makes 6 servings
|1||cup all-purpose flour|
|2||tablespoons sugar substitute,* divided|
|1||teaspoon baking powder|
|3/4||teaspoon ground nutmeg|
|1/2||teaspoon baking soda|
|1-1/3||cups nonfat buttermilk|
|1/4||cup cholesterol-free egg substitute|
|2||tablespoons canola oil|
|2||cups sliced strawberries|
|2||teaspoons finely grated lemon peel|
*This recipe was tested with sucralose-based sugar substitute.
- Combine flour, 1 tablespoon sugar substitute, baking powder, nutmeg, baking soda and salt in small bowl. Combine buttermilk, egg substitute and oil in another small bowl. Add to flour mixture; stir just until moistened.
- Lightly spray nonstick griddle with nonstick cooking spray. Heat over medium-high heat. For each pancake, pour about 1/4 cup batter onto hot griddle. Cook until top is covered with bubbles and edge is slightly dry. Turn; continue cooking until done.
- Meanwhile, combine strawberries, 1 tablespoon sugar substitute and lemon peel in medium bowl. Serve berries over warm pancakes.
|Serving Size:||1 pancake with 1/3 cup strawberry mixture|
|Saturated Fat||1 g|
|Total Fat||5 g|
|Calories from Fat||30 %|
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